Ed's famous cowboy cookies

Yield: 1 servings

Measure Ingredient
1½ cup All-purpose flour
½ cup Whole wheat flour
½ teaspoon Baking powder
½ teaspoon Salt
1 cup Shortening
1 cup Packed brown sugar
1 cup Granulated sugar
\N \N Coconut, dried apricots,
\N \N Chopped walnuts,
2 \N Eggs
1 teaspoon Vanilla
2 cups Quick-cooking oats
¾ cup Chopped dates
½ cup Chopped raisins
½ cup Chopped pecans
¾ cup Chocolate bits
\N \N Butterscotch chips, etc.


This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great.

Preheat oven to 350ø.

In a medium bowl add all-purpose and whole wheat flours, baking powder and salt. In a large bowl, cream shortening and sugars; blend in eggs and vanilla. Beat well. Add dry ingredients and mix well. Add oats, fruit, nuts and chocolate bits; mix in thoroughly. Dough will be crumbly.

Drop by teaspoonfuls onto greased cookie sheets, using fingers to shape together. Bake at 350ø about 12 minutes or until golden brown.

Remove to rack to cool.

Yield: about 6 dozen. Kathleen Stang, freelance food writer, Seattle, WA

Randy Shearer

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